Indian Vegetarian Curry Dish with Okra


150g natural yogurt
2 tbsp chickpea flour
2 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp turmeric powder
1/2 tsp fresh ginger, grated
150g okra, tops cut off and each one halved lengthways


  1. Combine the yogurt and the chickpea flour in a large bowl. Slowly add enough cold water, whisking all the while to remove any lumps, to make a soupy consistency. Reserve.
  2. Heat the oil in a heavy-bottomed saucepan and add the mustard seeds. As they begin to pop, add the turmeric powder and the ginger, reserving some of it to garnish.
  3. Add the okra, season with salt and stir gently until the okra is coated with the spices.
  4. Cover the pan with a concave lid designed to hold water. Fill the lid with cold water. (As the vapours in the pan rise and hit the cold lid above, they condense back into the pan to cook the okra.)
  5. After about 10 minutes, pour in the yogurt and flour mixture. When it is quite hot but not boiling, reduce the heat and cook on a low heat until the sauce thickens.
  6. Keep stirring to prevent it from curdling. If this should happen, whisk the curry lightly. Taste the curry to check that it has lost the raw flour flavour.
  7. Serve hot, sprinkled with the ginger.

Makes 4 servings.

Source: Indian in Six